Mint-Basil-Tomato Lamb Fettuccine

0.6 lb Lean Lamb Shoulder chopped in small chunks
9 oz fresh Fettuccine pasta
3-4 Roma tomatoes chopped finely
1 red bell pepper cut in to strips
1/2 red onion chopped finely
3-4 garlic cloves chopped finely
1-2 tbsp olive oil

1 bay leaf
4-5 sprigs fresh basil
4-5 sprigs fresh mint
a pinch dried oregano
a pinch dried thyme
1-2 tsp dried red chilli flakes
1/2 tsp cumin powder
salt
pepper

freshly grated parmesan cheese

heat up 1 tsp oil in a heavy saucepan, add chopped 1 clove garlic and bay leaf, let it sizzle,and add all the tomatoes, let it cook for 10 minutes on medium. add oregano, thyme, some basil, some red chilli flakes, salt and pepper and 1 cup water, let it cook for 15-20 minutes.

in another pan, heat up olive oil, add onions and garlic, saute, then add lamb pieces, salt and pepper and chilli flakes, let it brown on both sides, add red wine and reduce the liquid,

add the cooked tomato sauce, red pepper strips and let it simmer for 10-20 minutes, season with salt and pepper and some cumin powder.. towards the end, add torn mint and basil. and add cooked pasta al dente, mix and serve

Serving Size: serves 4